Taiwanese Popcorn Chicken
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Taiwanese popcorn chicken is a popular street food that originated in Taiwan’s night markets in the late 20th century. This variation of bite-sized crispy chicken is characterized by a crispy, golden-brown coating, juicy meat and bold flavor from a marinade, with a sprinkle of seasonings with fried basil leaves.
Unlike Western fried chicken, which typically uses flour or cornstarch for a dredge, Taiwanese popcorn chicken gets itsextra-crispy exterior from a coating of tapioca flour (I use a combination of tapioca and rice flour). The chicken pieces are marinated in soy sauce, garlic, ginger and Chinese five spice powder. I double fry the chicken first so they are cooked through, then another time to give them a crunchy coating. If you are entertaining, you can fry the chicken the first time in advance, then heat the chicken by double frying for 3 minutes in high heat just before serving. If you’re in the mood to keep cooking, three cup chicken, quick and easy Irish spice bag and spicy basil fried rice with chicken are great next steps.
Key Ingredients in This Recipe
- Chicken thighs – I use chicken thighs because they are both a cheaper cut as well as extremely flavorful. They are cut into bite-size pieces before they are marinated.
- Soy sauce – The chicken pieces are marinated in a base of soy sauce to deepen the flavor of the fried chicken.
- Garlic – Garlic deepens the flavor of the marinade. Make sure it’s minced so it evenly mixes into the marinade.
- Ginger – Freshly grated ginger adds a pleasant zing to the marinade. Peel away the skin of ginger with a spoon. It helps to navigate the uneven texture before mincing it.
- Chinese five spice powder – This fragrant, warm seasoning blend is made from a mix of Chinese cinnamon, fennel seed, star anise, cloves, and either ginger, white peppercorns or Sichuan peppercorns (depending on the blend and area of China).
- White pepper – White pepper has an earthy flavor with subtle heat that is milder than black pepper.
- Rice flour – Rice flour crisps up really nicely when it’s fried. I find it also stays crispy longer. While many recipes use just tapioca flour, I like using a combination of the two.
- Tapioca flour – Also called tapioca starch, this is naturally gluten-free and made from the cassava plant. It’s great for frying, creating a deliciously crispy exterior.
- Vegetable oil – Vegetable oil is a good option for frying because of its high smoke point and neutral flavor. You can use another neutral oil in its place if needed.
- Basil – If you can find Thai basil, I recommend using it for its spicier flavor with anise and licorice notes. If you can’t, then Italian sweet basil (the basil you typically see at grocery stores) will work fine. It has a milder, sweeter taste.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Taiwanese Popcorn Chicken
In a small bowl stir together the Chinese five spice powder, black pepper, salt and sugar.
In a large mixing bowl, toss the chicken with the soy sauce, ginger, garlic, Chinese five spice powder and white pepper. Let marinate for at least 30 minutes and up to overnight.
When ready to fry, heat oil in a large cast iron pan or Dutch oven (it should be enough oil to reach 1” (2.5cm) up the side of the pot or pan). Heat oil to 350ºF (180ºC).
Add the egg white and toss to combine. Next add the tapioca flour and rice flour. Mix to combine to create a batter for the chicken.
Working in batches, add the chicken to the oil and fry until golden brown and crispy, about 5 to 7 minutes. Transfer to a paper towel-lined plate or a cooling rack set over a baking sheet to drain. Repeat with the remaining chicken until it’s all been fried. Let cool for 10 minutes.
Increase the oil to 375ºF (190ºC). Add the chicken back into the hot oil to double fry until golden brown and extremely crispy, about an additional 3 minutes. Add the basil and fry until translucent and crisp, about 1 minute. Remove all to a large bowl.
Toss the chicken in the topping spice mix and half of the fried basil. Add to a serving platter and scatter the remaining fried basil over the top. Serve immediately.
pro tip
Try adding a bit of MSG to the seasoning blend for tossing the chicken.
Tips for Frying
- It’s crucial the oil is heated to the proper temperature to get the proper crunch. An infrared thermometer is a great buy to ensure the correct temperature.
- Drain on a wire rack, not paper towels. Paper towels will trap steam and make the bottom soggy. A wire rack allows air circulation to keep all sides crispy.
How to make this recipe gluten free
The tapioca and rice flour batter for the chicken is naturally gluten free, but soy sauce often is not. To make the recipe entirely gluten free, swap for a gluten free soy sauce or liquid aminos.
How to reheat taiwanese fried chicken
Reheat in an oven or air fryer to restore crispiness. If using the oven I recommend broiling the chicken until crisp, flipping half-way through for about 3 to 4 minutes. If using an air fryer pre-heat it to 375ºF (190ºC) then arrange the chicken in the basket in an even single layer. Air fry until crispy, flipping halfway through, about 4 to 5 minutes total. I recommend avoid microwaving if possible, it won’t crisp the chicken.
FAQ – Frequently Asked Questions
Boneless, skinless chicken thighs are preferred for their juiciness and flavor, but chicken breast can be used as a leaner alternative.
Double-frying the chicken is optional but highly recommended. The first fry cooks the chicken through, and the second fry makes the exterior extra crispy, giving the chicken it’s signature crunch.
The fried Thai basil adds a fragrant, herby crunch that balances the richness of the chicken. It’s a signature element of this dish in night markets.
At least 30 minutes, but ideally 2–4 hours for the most flavorful results. Marinating overnight enhances the flavor even more.
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat by broiling in an oven or air fryer to restore crispiness. Reheat in an air fryer at 375ºF (190ºC) for 4 to 5 minutes or until crispy. I recommend avoid microwaving if possible, it won’t crisp the chicken.
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Other Recipes to Try
If you enjoy this Taiwanese fried chicken recipe, give these other chicken recipes a try:
I hope you love this Taiwanese fried chicken. If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy!
Taiwanese Popcorn Chicken
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Ingredients:
For the topping spice mix:
- ¼ teaspoon Chinese five spice powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
For the chicken:
- 1½ pounds boneless, skinless chicken thighs, cut into 1” pieces
- 2 tablespoons soy sauce
- 1 teaspoon minced ginger
- 2 cloves minced garlic
- 1 teaspoon Chinese five spice powder
- ¼ teaspoon ground white pepper
- Vegetable oil, as needed, for frying
- 1 egg white beaten
- ¾ cup tapioca flour also called tapioca starch
- ¼ cup rice flour
- 1 cup fresh Thai basil leaves or Italian basil
Instructions:
For the topping spice mix:
- In a small bowl stir together the Chinese five spice powder, black pepper, salt and sugar.
For the chicken:
- In a large mixing bowl, toss the chicken with the soy sauce, ginger, garlic, Chinese five spice powder and white pepper. Let marinate for at least 30 minutes and up to overnight.
- When ready to fry, heat oil in a large cast iron pan or Dutch oven (it should be enough oil to reach 1” (2.5cm) up the side of the pot or pan). Heat oil to 350ºF (180ºC).
- Add the egg white and toss to combine. Next add the tapioca flour and rice flour. Mix to combine to create a batter for the chicken.
- Working in batches, add the chicken to the oil and fry until golden brown and crispy, about 5 to 7 minutes. Transfer to a paper towel-lined plate or a cooling rack set over a baking sheet to drain. Repeat with the remaining chicken until it’s all been fried. Let cool for 10 minutes.
- Increase the oil to 375ºF (190ºC). Add the chicken back into the hot oil to double fry until golden brown and extremely crispy, about an additional 3 minutes. Add the basil and fry until translucent and crisp, about 1 minute. Remove all to a large bowl.
- Toss the chicken in the topping spice mix and half of the fried basil. Add to a serving platter and scatter the remaining fried basil over the top. Serve immediately.
Notes:
Nutrition:
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We made this the other night for dinner and air fried the leftovers the next day and it was still perfect. I love the sweet and spices together.
So happy to hear it was a hit!
This recipe is everything! The combination of sweet and savory is perfect. It is like a dry rub that adds all the flavor you could want. Definitely making this recipe again.
Popcorn chicken is always a family favorite. This recipe takes it to another level!